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A long time ago, when I first started dating Jeremy, I asked him if we could have a “fat” day in which we would just eat EVERYTHING until we hated ourselves. In my head, I was thinking we’d get a dozen donuts or an entire ice cream cake and eat it while watching some awful television or an insightful documentary. His response? He said that the only thing he’d want to pig out on is sushi. Figures. He’s always been much fancier than me.
Well, lucky, lucky Jeremy happened to move to the Bay Area and into an apartment a few miles away from Tokyo Fish Market in Berkeley. They sell sashimi-grade fish and other Japanese items. Once, I needed a few leaves of napa cabbage for a recipe, but I didn’t want to buy an entire head. I found a bag of just a few leaves at this Japanese market for a mere 42 cents! On another trip, Jeremy picked up this sashimi-grade salmon, organic sushi rice, wasabi, furikake, and pickled ginger for a small fraction of what we’d pay at a restaurant. I boiled some Trader Joe’s edamame (not pictured) and made cucumber salad to round out the meal.
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Japanese Cucumber Salad Recipe
Ingredients
- one cucumber, sliced thinly
- 1/2 teaspoon salt
- pepper, to taste
- 1 tsp sugar
- 3 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp roasted sesame seeds
Instructions
- Mix everything together
- Let it sit for 30 minutes
